STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI

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dc.contributor.advisorGuide Bhavin chaudhary
dc.contributor.authorBhavin chaudhary
dc.date.accessioned2019-05-30T10:26:17Z
dc.date.available2019-05-30T10:26:17Z
dc.date.issued2017
dc.description.abstractGhee residue is a nutrient dense product contributing to the high amount of proteins, fat, carbohydrates and minerals. In addition to contributing to nutrients, ghee residue is also a rich source of anti-oxidants. Therefore, the present study was aimed to utilize ghee residue for the development of Burfi having good nutritive value at less cost and help in the utilization of this industrial waste.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810105859
dc.keywordsSTUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFIen_US
dc.language.isoen_USen_US
dc.publisherDEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Technologyen_US
dc.subjectnullen_US
dc.themeSTUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFIen_US
dc.these.typeM.Tech.en_US
dc.titleSTUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFIen_US
dc.typeThesisen_US
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